Did you know that in the quick serve segment, Moms and Millennials are the two most important demographic groups? In the case of Millennials (18 to 34 year olds), this group is known to visit restaurants more than any other generation. A recent study conducted by
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We want to help those curious chefs who aren’t afraid to step out of their comfort zone, with some inspiring recipes we’ve stumbled upon that utilize these great fruits and veggies that are in season starting in the month of June and lasting
throughout... continue reading

D’Cost Seafood Restaurants, Indonesia’s market leader in the highly competitive seafood arena, has chosen Synergy Restaurant Consultants to generate new operating strategies that will keep the chain at the vanguard of its industry in Indonesia.
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We’ve written a great deal about hot restaurant concepts, good hospitality management and the latest food trends. In the past few years, we’ve witnessed the green movement popping up in restaurants across the nation. Health, earth, animal and people-conscious
initiatives... continue reading

Greetings! We’ve been travelling a lot lately, and we couldn’t help but notice how exciting the hotel dining scene is getting again. This happens periodically in the business cycle, as hotel-development strategies have shifted back and forth between
full-service... continue reading

Let’s face it – we love being spoiled by convenience. Technology has enabled us to free up our time and our hands, be it in the office, the home and especially the kitchen. If you were to ask any chef what their most valuable tools are in the kitchen,
they’d... continue reading

By Leslie Miller Beverage Specialist, Synergy Restaurant Consultants There are few items in the restaurant or bar that yield as high a profit as draft beer. When you take into consideration all the positives to draft beer: • Fresh, high perceived value by
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Are you a foodie? Let’s examine what the word really means. Merriam-Webster defines the term “foodie” as, “a person having an avid interest in the latest food fads.” So, to set the record straight, you technically can’t be a foodie
simply... continue reading

Our very own Danny Bendas was interviewed in the Restaurant Management Article, Restaurant Revivals. For many restaurants in trouble, the first necessary step is often the most difficult: recognizing the need for change. Though the reasons for a tailspin vary,
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Not generally regarded as a sexy ingredient to their other legume counterparts in the culinary world, lentils are often associated with hearty soups and healthy eats. While that is true, there is so much more that the lentil can be used for and in so many delicious and
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